Spa Cuisine Recipe: Quince Jelly

Quince Jelly

From Head Chef Andrew Birsefor The Thai Foot Spa, Brisbane, Australia


61⁄2 pounds of quinces

21⁄2 pounds of sugar

3 cups red wine

2 cups port

2 cups water

1 tablespoon cloves

1 tablespoon yellow mustard seeds

2 bay leaves


1. Peel quinces, and place them in a pot with other ingredients. Bring them to the boil and reduce heat to a simmer.

2. Place a paper cartouche, or lid, over the top of the quinces and simmer for approximately three hours until they are broken down and the mixture is thick. The paste should be a deep purple color.

3. Pass through a food mill into a saucepan, and place back on heat. Stir, then pour into a large greased baking tray and set it in the refrigerator for three hours, or until set.

4. To serve, cut into small portions. This recipe makes a large batch of quince jelly that is a wonderful accompaniment for a cheese plate, game meats and poultry. It is good for 30 days.